JPH11505416A - Method for producing fermented dough or folded dough and food based on the dough - Google Patents
Method for producing fermented dough or folded dough and food based on the doughInfo
- Publication number
- JPH11505416A JPH11505416A JP8533076A JP53307696A JPH11505416A JP H11505416 A JPH11505416 A JP H11505416A JP 8533076 A JP8533076 A JP 8533076A JP 53307696 A JP53307696 A JP 53307696A JP H11505416 A JPH11505416 A JP H11505416A
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- Prior art keywords
- dough
- gluten
- fermented
- hydrocolloid
- folded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 発酵生地又は発酵折込み生地の製造方法及び 該生地をベースとする食品 本発明は主に発酵生地及び該生地をベースとする食品、特にパン、発酵折込み 生地及び該生地をベースとする食品、特にデニッシュペストリー(viennoiserie s)、並びにその製造方法に関する。 発酵生地又は発酵折込み生地は発酵及び膨張工程中にイーストからの炭酸ガス と水蒸気の発生により膨張する。発酵生地又は発酵練込み生地の膨張は、経費の かかる膨張室で長時間を要し、多大なエネルギーを消費する。更に、膨張した生 又は冷凍生地は脆いため、取扱い、管理及び/又は輸送の可能性が制限される。 従って、本発明の目的は膨張段階の不要な発酵生地又は発酵折込み生地を提供 することである。 本発明の別の目的は、膨張段階後に相当な嵩を示す発酵生地又は発酵折込み生 地を提供することである。 本発明の更に別の目的は、優れた官能品質をもつ前記生地をベースとする食品 を提供することである。 本発明の更に別の目的は、外観が美しく、特に生地が均一に膨らんだ食品を提 供することである。 本発明の更に別の目的は、長期保存と迅速な調理が可能な発酵生地又は発酵折 込み生地をベースとする食品を提供することである。 本発明の更に別の目的は、発酵生地又は発酵折込み生地をベースとする食品の 工業的製造方法を提供することである。 本発明の更に別の目的は、原価の低い発酵生地及び/又は発酵折込み生地をベ ースとする食品を提供することである。 本発明の更に別の目的は、急速冷凍に良好な耐性をもつ生製品、予備膨張生製 品、膨張生製品又は加熱製品を提供することである。 これらの目的は、本発明により生地成形の最後に生地を平坦化することにより 達せられ、その結果、驚くべきことに膨張段階を経ずに焼くだけで生地を膨らま せることができ、あるいは膨張生地の嵩を増すことができる。 本発明は主に、 a)グルテンを含み、粉と水をベースとする発酵生地又は発酵折込み生地を調製 する段階と、 b)生地を練る段階と、 c)生地を成形する段階を含む食品の製造方法に関し、該方法は更に、 d)後期焼上げ段階時に生地を膨張できるようにグルテンを延ばすように生地を 平坦化する段階を含むことを特徴とする。 本発明は更に、段階d)が生地の圧延段階であることを特徴とする方法にも関 する。 本発明は更に、段階d)において各対の2つのローラー間の間隔が前の対の2 つのローラー間の間隔よりも小さくなるように配置した複数対のローラーに生地 を通して漸進圧延することを特徴とする方法にも関する。 本発明は更に、生地に食用ヒドロコロイド又は食用ヒドロコロイド混合物を添 加することを特徴とする方法にも関する。 本発明は更に、グルテン還元作用に対応する割合でシステインを生地に添加す ることを特徴とする方法にも関する。 本発明は更に、ヒドロコロイドがゼラチンを含むことを特徴とする方法にも関 する。 本発明は更に、ヒドロコロイドがCMCを含むことを特徴とする方法にも関す る。 本発明は更に、ヒドロコロイドがペクチンを含むことを特徴とする方法にも関 する。 本発明は更に、特に圧延により平坦化した生地を冷凍する後期段階e)を更に 含むことを特徴とする方法にも関する。 本発明は更に、生地を平坦化する段階d)と生地の冷凍段階e)の間に、生地 を周囲温度で10〜20分間ねかせる段階f)を含むことを特徴とする方法にも 関する。 本発明は更に、生地を焼上げる後期段階g)も含むことを特徴とする方法にも 関する。 本発明は更に、本発明の方法により製造されることを特徴とする発酵折込み生 地を含むデニッシュペストリー、特にクロワッサンに関する。 本発明は非限定的な例示として与える以下の説明及び添付図面により更によく 理解されよう。 尚、図1は公知型のクロワッサンの製造方法の概要図、図2は本発明による方 法の好適例の概要図である。 図1は、公知型のクロワッサンの工業的製造方法を示す。 1では成分、特に粉と水を混合し、生地を練る。 2では積重ねた生地の層と脂肪性材料層、一般にはマーガリ ン又はバターの層を含む積層構造を形成することにより、クロワッサンの折畳み を確保する。 3では生地を三角形4に切断する。 5では通常の形状にクロワッサンを巻く。 一般に、製造中のクロワッサンは冷凍6により数時間から数カ月間の保存を確 保することができる。 7では、温度調節手段と比重計を含む膨張室9での膨張段階8の前にクロワッ サンを解凍する。一般に、クロワッサンの膨張は温度28〜30℃及び湿度80 %で1〜2時間行われる。膨張中にクロワッサン生地の中に存在するイーストは 糖を分解して炭酸ガスを発生し、こうしてクロワッサンの嵩を3倍にする。 10ではクロワッサンをオーブンで焼上げる。焼上げ後、クロワッサン11は すぐに食べられる。 クロワッサン11の従来の製造には、相当の投資を構成し、場所をとり、多大 なエネルギーを消費する膨張室9が必要である。膨張室では膨張中の嵩の増加を 考慮して隣接するクロワッサン間に間隔をとらなければならないため、クロワッ サンの連続製造量は膨張室の容量により制限される。実際に、クロワッ サンが接触し合うと生地がくっついてその外観を損なう。 解凍7からすぐに食べられるクロワッサンを提供するまでの時間を短縮するた めに、生地の発酵後に膨張室の出口で冷凍しておく所謂「予備膨張」クロワッサ ンが提案されている。冷凍予備膨張クロワッサンは原価が高く、嵩張る。更に、 予備膨張クロワッサンは非常に脆く、その官能品質と外観は機械的応力又はコー ルドチェーンの支障により損なわれる恐れがある。 図2は本発明による方法の好適例を示す。まず、例えば従来のクロワッサンと 同一成分から生地を調製する。但し、本発明による方法はグルテン、食用ヒドロ コロイド又は食用ヒドロコロイド混合物、特に有利には水溶性のゼラチン、及び 塩酸システイン(通称システイン)を添加することにより改善される。グルテン を延ばし易くするようにグルテン還元作用を示すようにシステインを配量すると 有利である。グルテンは、水蒸気を保持しながら焼上げ時のクロワッサンの膨張 に主に寄与する気泡の気密壁を形成する。グルテンの柔軟性はグルテンを柔らか くするシステインにより改善され、他方、改質剤は気孔率を減少させることによ りグルテンの気泡壁の気密性を助長する。生地成分に更にグアーガム粉を加えて もよい。ゼラチンとグアー ガムは水分の保持を増進し、焼上げ時にグルテンの気泡中で水分が蒸発すると、 生地の膨張が助長される。更に、ゼラチンはグルテンにより形成される各気泡の 気密性を改善し、食用状態のクロワッサンの嵩を10%増加することができる。 好適製品例を表1、改質剤の2例の成分を表2及び3に示す。 イーストは主に従来のクロワッサンと同一風味のクロワッサンを得るために加 えることに留意すべきである。他方、イーストを含まない発酵生地又は発酵折込 み生地をベースとするクロワッサン又は他の任意の製品の製造も本発明の範囲に 含まれる。 改質剤中のゼラチンの代わり又はゼラチンに加えて例えばペクチン又はカルボ キシメチルセルロース(通称CMC、ヨーロッパコードE466)等の他の食用 ヒドロコロイドを添加してもよい。 この添加剤を使用する利点は主に、冷水に迅速に溶け、流動調節剤、結合剤、 安定剤、保護コロイド及び保水剤として作用し、こうして焼上げ時の良好な膨張 と製品の良好な保存を可能にし、油脂及びガスに耐性の膜を形成し、膨張度と均 一性の高い製品を与え、混捏段階中に生地の耐切断性を改善することができ、生 理的に不活性であり、最終製品の官能品質に影響せず、生地の水分を5〜15% 増加できるという点にある。 表4は、使用される種々の粉に適合可能なCMC及び他の添加剤又は成分百分 率範囲により、本発明による方法の好適例を示す。 表4で使用したCMCはHERCULES社製品であるBLANOSE 7H XF又はAQUASORB(登録商標)タイプである。 CMCとゼラチンは最終製品に関して同等の結果を得ることができる。 例えばHERCULES社製品であるFREEZE−BIG(登録商標)タイ プのペクチンをベースとする改質剤も使用できる。 当然のことながら上記ヒドロコロイドを相互に混合してもよいし、他の食用ヒ ドロコロイドと混合してもよい。また、他のヒドロコロイドまたはその混合物を 使用しても生地の膨張を改善することができ、このような使用も本発明の範囲に 含むものとする。 当然のことながら、表1〜4の混合物からクロワッサン以外の製品を製造する ことも本発明の範囲に含まれる。 図2のクロワッサンの製造例において、12では15℃の周囲温度でヘリカル ブレンダーに水74リットルを加え、粉100kgを加える。水と粉の混合物は 14℃を越えないようにするのが好ましい。次に砂糖8kg、塩1.8kg、改 質剤(表2)3kg、グルテン5kg、可溶性ゼラチン(例えばPB GELA TINE社製品タイプSG)4kg、40ppmに対応するシステイン4gを加 える。温度が15℃を越えないように最新の切り屑10kgまでを調製物に加え てもよい。10〜20℃、好ましくは12〜14℃、例えば13℃の温度 で第1の速度で5分間練り、次いで第2の速度で3分間練りながらイースト8k gを加える。混捏の最後の温度は例えば20℃±2℃である。 表1の成分の範囲は粉の品質と得ようとする製品の物理的及び官能的特徴によ り異なる。 13では押出機により自動作業で折畳みを行う。まず押出機で脂肪性材料、一 般にはバターの所望百分率を調節する。押出した生地を冷凍室で45分間冷却し 、温度を約12℃にする。押出した積層構造を例えば従来の所謂単純三巻き方法 により折畳む。 14では生地を1個ずつ切断する。 16では生地をクロワッサンの形状に成形する。 17ではクロワッサンを崩さずにグルテンを延ばすようにクロワッサンを平坦 化する。 生地の平坦化は単なる製品の成形作業ではなく、イーストの作用から独立して 焼上げ時に生地を膨張させるようにグルテンを延ばすものであり、本発明の必須 の特徴を構成する。平坦化は、例えば生地の厚さを3分の1以上、例えば2分の 1〜4分の1、好ましくは3分の1減らすことができる。例えば、出発 時の厚さが例えば25mmのクロワッサン形状の生地16の厚さは平坦化段階1 7で3〜12mm、好ましくは8mm減少する。 平坦化は例えばプレスにより得られる。圧延により生地を平坦化すると有利で ある。徐々に接近する複数対のローラー17.1、17.2、17.3を含む漸 進圧延機を使用すると有利である。クロワッサンの均一膨張は対称圧延により助 長される。例えば、案内手段(図示せず)によりクロワッサン16の長手方向軸 を圧延ローラー17.1、17.2及び17.3の軸に平行に配置する。例えば 50cmといった大直径の1対のローラーを使用しても良好な結果が得られた。 好適実施例では、ローラーの両端に配置した各々鉛直溝を備える支柱により鉛 直並進案内される浮動圧延ローラーを使用する。 ローラーがクロワッサンにその重量をかけると、クロワッサンの余分の厚みは 溝により鉛直方向に案内される前記ローラーを僅かに持ち上げる。 圧延ローラーを対にして使用し、各対の2つのローラーをクロワッサンの両側 に配置してもよいし、ベルトコンベヤー上で クロワッサンを平坦化してもよい。圧延は8〜10℃例えば10℃の温度で実施 すると有利である。 焼上げ前の圧延済みクロワッサン18は嵩が小さく粘つかないので取り扱い易 いことに留意すべきである。例えばパンやブリオッシュ等の製品では、温度25 〜32℃、湿度60〜80%で10〜45分間ねかせる。クロワッサンは直接焼 上げてもよいし(段階21)、保存期間を長くしたい場合には焼上げ前に冷凍し てもよい。 19では、焼上げ態勢のクロワッサンを急速冷凍する。 20では、周囲温度で10〜15分間ねかせることによりクロワッサンを部分 解凍する。 本発明による方法はデニッシュペストリーやパン等の製品を膨張段階なしに製 造することができるが、これらの製品を焼上げ前に膨張させることも当然本発明 の範囲内に含まれる。 焼上げ前にクロワッサンに卵黄を塗ると有利である。 21では、好ましくは220℃に予熱したオーブンで焼く。本発明によるクロ ワッサン22は公知型の生クロワッサンと等価の官能特徴をもつ。 冷凍すると、焼上げ地点、特に小売地点に焼上げ態勢の製品 を供給できると共に、最終消費者である大衆に生製品を販売できる。製品の保存 に優れ、嵩張らないため、長距離輸送、特に輸出が可能になる。 当然のことながら、本発明はクロワッサンに限定されず、他のデニッシュペス トリー、特にチョコレートパン、レーズンパン、ブリオッシュ等や、発酵生地又 は発酵折込み生地をベースとする他の製品にも適用される。また、発酵生地をベ ースとする食品、特にパンの製造も本発明の範囲に含まれる。その場合には、従 来のパン生地又は有利にはヒドロコロイド、特にゼラチンを加えたパン生地を練 る。生地を練り、成形し、切断し、平坦化し、有利には圧延して焼上げる。特に 圧延により平坦化した後に冷凍すると、焼上げ態勢のパンを長期間保存できる。 変形例では、例えば野菜、肉又はチーズをベースとする成分を本発明による食 品、特にパンに加える。詰め物はパン生地に加える前に加熱してもよいし、及び /又は生地と同時に加熱してもよい。 このような食品は急速冷凍し、焼上げ態勢でばら又はまとめて販売すると有利 である。 ヒドロコロイドをベースとする改質剤を加えずに圧延すると、 生地の嵩は30%増加し、綺麗な空洞ができ、このような改質剤を加えると嵩の 増加を2倍にすることができる。 本発明は食品産業に適用される。The present invention relates to a method for producing a fermented dough or a fermented folded dough, and a food based on the dough. The present invention relates to a food product on which a base is made, in particular, a vinynoiserie, and a method for producing the same. The fermented dough or folded dough expands during the fermentation and expansion process due to the evolution of carbon dioxide and water vapor from the yeast. The expansion of fermented dough or kneaded dough takes a long time in an expensive expansion chamber and consumes a lot of energy. In addition, the swelled raw or frozen dough is brittle, limiting its handling, management and / or shipping possibilities. Accordingly, it is an object of the present invention to provide a fermented dough or a fermented folded dough that does not require an expansion step. It is another object of the present invention to provide a fermented dough or fermented folded dough that exhibits a significant bulk after the expansion stage. Yet another object of the present invention is to provide a food based on said dough with excellent sensory quality. Still another object of the present invention is to provide a food product having a beautiful appearance, and in particular, the dough is uniformly swelled. Yet another object of the present invention is to provide a food product based on fermented dough or fermented folded dough that can be stored for a long time and can be cooked quickly. Yet another object of the present invention is to provide a method for the industrial production of food products based on fermented dough or folded dough. Yet another object of the present invention is to provide a low cost fermented dough and / or food product based on a fermented folded dough. Yet another object of the present invention is to provide a raw, pre-expanded, expanded or cooked product that has good resistance to flash freezing. These objects are achieved according to the invention by flattening the dough at the end of the dough forming, so that, surprisingly, the dough can be expanded only by baking without going through an expansion step, or Can be increased in bulk. The present invention mainly relates to a food product comprising: a) preparing a fermented dough or a fermented dough based on flour and water, comprising gluten, b) kneading the dough, c) shaping the dough. With respect to the manufacturing method, the method may further comprise the step of: d) flattening the dough to extend the gluten so that the dough can expand during the late baking step. The invention further relates to a method, characterized in that step d) is a rolling step of the dough. The invention is further characterized in that in step d) the dough is progressively rolled through a plurality of pairs of rollers arranged such that the distance between the two rollers of each pair is smaller than the distance between the two rollers of the previous pair. Also relates to the method. The invention further relates to a method characterized in that an edible hydrocolloid or edible hydrocolloid mixture is added to the dough. The invention further relates to a method characterized in that cysteine is added to the dough in a proportion corresponding to the gluten reducing action. The invention further relates to a method wherein the hydrocolloid comprises gelatin. The invention further relates to a method wherein the hydrocolloid comprises CMC. The invention further relates to a method wherein the hydrocolloid comprises pectin. The invention furthermore relates to a method, characterized in that it further comprises a late stage e) of freezing the dough, in particular flattened by rolling. The invention further relates to a method, characterized in that between the step d) of flattening the dough and the step e) of freezing the dough, a step f) of allowing the dough to stand at ambient temperature for 10 to 20 minutes is provided. The invention further relates to a method characterized in that it also comprises a late stage g) of baking the dough. The present invention further relates to Danish pastries, in particular croissants, comprising a fermented folded dough, characterized by being produced by the method of the present invention. The invention will be better understood from the following description and the accompanying drawings, given by way of non-limiting example. FIG. 1 is a schematic diagram of a method for producing a known croissant, and FIG. 2 is a schematic diagram of a preferred example of the method according to the present invention. FIG. 1 shows an industrial method for producing a known type of croissant. In step 1, ingredients, especially powder and water, are mixed and the dough is kneaded. In 2, a croissant fold is ensured by forming a laminated structure comprising a layer of stacked dough and a layer of fatty material, typically a layer of margarine or butter. At 3, the dough is cut into triangles 4. At 5, the croissant is wound in a normal shape. In general, the croissants in production can be preserved for several hours to several months by freezing 6. At 7, the croissant is thawed before an expansion stage 8 in an expansion chamber 9 containing a temperature control means and a hydrometer. Generally, the expansion of the croissant is carried out at a temperature of 28-30 ° C. and a humidity of 80% for 1-2 hours. The yeast present in the croissant dough during swelling breaks down sugars and generates carbon dioxide, thus tripling the bulk of the croissant. At 10, bake the croissant in the oven. After baking, croissant 11 is ready to eat. The conventional production of the croissant 11 requires an expansion chamber 9 which constitutes a considerable investment, takes up space and consumes a lot of energy. The continuous production of croissants is limited by the capacity of the expansion chamber, since the expansion chamber must be spaced between adjacent croissants to allow for increased bulk during expansion. In fact, when croissants come into contact, the fabrics stick together and spoil their appearance. In order to reduce the time from thawing 7 to providing ready-to-eat croissants, so-called "pre-expanded" croissants have been proposed in which the dough is frozen at the outlet of the expansion chamber after fermentation. Frozen pre-expanded croissants are expensive and bulky. In addition, pre-expanded croissants are very brittle and their sensory quality and appearance can be impaired by mechanical stress or cold chain disturbances. FIG. 2 shows a preferred embodiment of the method according to the invention. First, for example, a dough is prepared from the same components as a conventional croissant. However, the process according to the invention is improved by adding gluten, an edible hydrocolloid or an edible hydrocolloid mixture, particularly preferably water-soluble gelatin, and cysteine hydrochloride (commonly called cysteine). It is advantageous to dose cysteine so as to exhibit gluten reducing action so as to facilitate gluten spreading. Gluten forms an airtight wall of air bubbles that mainly contributes to the expansion of the croissant during baking while retaining water vapor. Gluten softness is improved by cysteine, which softens gluten, while modifiers promote the tightness of the cell walls of gluten by reducing porosity. Guar gum powder may be further added to the dough ingredients. Gelatin and guar gum enhance water retention and evaporate the water in the gluten bubbles during baking, helping to expand the dough. In addition, gelatin improves the airtightness of each cell formed by gluten and can increase the bulk of edible croissants by 10%. Examples of suitable products are shown in Table 1, and components of two examples of the modifier are shown in Tables 2 and 3. It should be noted that yeast is added primarily to obtain croissants with the same flavor as conventional croissants. On the other hand, the production of croissants or any other products based on yeast-free fermented dough or folded dough is also within the scope of the invention. Instead of or in addition to gelatin in the modifier, other edible hydrocolloids such as, for example, pectin or carboxymethylcellulose (commonly called CMC, European code E466) may be added. The advantage of using this additive is mainly that it dissolves quickly in cold water and acts as flow regulator, binder, stabilizer, protective colloid and water retention agent, thus good swelling during baking and good preservation of the product To form a film resistant to oils and fats, to give a product with a high degree of swelling and uniformity, to improve the cut resistance of the dough during the kneading stage, to be physiologically inert, The point is that the moisture of the dough can be increased by 5 to 15% without affecting the sensory quality of the final product. Table 4 shows a preferred embodiment of the process according to the invention according to the CMC and other additives or component percentage ranges compatible with the various flours used. The CMC used in Table 4 is BLANOSE 7H XF or AQUASORB (R) type, a product of HERCULES. CMC and gelatin can give equivalent results for the final product. For example, a modifier based on a pectin of the type FREEZE-BIG (registered trademark) manufactured by HERCULES can also be used. Of course, the above hydrocolloids may be mixed with each other or with other edible hydrocolloids. The use of other hydrocolloids or mixtures thereof can also improve the swelling of the dough, and such use is also within the scope of the present invention. It goes without saying that the production of products other than croissants from the mixtures of Tables 1 to 4 is also within the scope of the invention. In the croissant production example of FIG. 2, 74 liters of water are added to a helical blender at ambient temperature of 15 ° C. and 100 kg of flour are added. Preferably, the mixture of water and flour does not exceed 14 ° C. Next, 8 kg of sugar, 1.8 kg of salt, 3 kg of modifier (Table 2), 5 kg of gluten, 4 kg of soluble gelatin (for example, product type SG from PB GELA TINE) and 4 g of cysteine corresponding to 40 ppm are added. Up to 10 kg of fresh chips may be added to the preparation so that the temperature does not exceed 15 ° C. 8 kg of yeast is added while kneading at a first speed for 5 minutes at a temperature of 10 to 20 ° C., preferably 12 to 14 ° C., for example 13 ° C., and then for 3 minutes at a second speed. The final temperature of the kneading is, for example, 20 ° C. ± 2 ° C. The range of ingredients in Table 1 depends on the quality of the flour and the physical and sensory characteristics of the product to be obtained. In step 13, folding is performed automatically by an extruder. First, the desired percentage of fatty material, generally butter, is adjusted in an extruder. The extruded dough is cooled in the freezer for 45 minutes, bringing the temperature to about 12 ° C. The extruded laminated structure is folded by, for example, a conventional so-called simple three-winding method. At 14, the dough is cut one by one. At 16, the dough is shaped into a croissant. At 17, the croissant is flattened so that the gluten is extended without breaking the croissant. Dough flattening is not merely a product forming operation, but rather an extension of the gluten to expand the dough during baking, independent of the action of the yeast, and constitutes an essential feature of the present invention. Flattening can reduce the thickness of the fabric, for example, by a third or more, for example, one-half to one-quarter, and preferably one-third. For example, the thickness of the croissant-shaped dough 16 having a starting thickness of, for example, 25 mm is reduced by 3-12 mm, preferably 8 mm, in the flattening stage 17. The flattening can be obtained, for example, by pressing. Advantageously, the dough is flattened by rolling. It is advantageous to use a progressive rolling mill comprising a plurality of pairs of rollers 17.1, 17.2, 17.3 approaching gradually. Uniform expansion of the croissant is facilitated by symmetric rolling. For example, the longitudinal axis of the croissant 16 is arranged parallel to the axes of the rolling rollers 17.1, 17.2 and 17.3 by means of a guide (not shown). Good results have also been obtained with a pair of rollers having a large diameter, for example 50 cm. In a preferred embodiment, a floating rolling roller is used which is guided vertically in translation by columns each having a vertical groove arranged at both ends of the roller. As the roller applies its weight to the croissant, the extra thickness of the croissant lifts the roller slightly guided vertically by the grooves. Rolling rollers may be used in pairs, with two rollers of each pair located on either side of the croissant or flattening the croissant on a belt conveyor. The rolling is advantageously carried out at a temperature of 8 to 10C, for example 10C. It should be noted that the rolled croissant 18 before baking is easy to handle because it is small in volume and does not stick. For example, products such as bread and brioche are aged at a temperature of 25 to 32 ° C and a humidity of 60 to 80% for 10 to 45 minutes. The croissants may be baked directly (step 21) or may be frozen before baking if a longer shelf life is desired. At 19, the croissants ready for baking are rapidly frozen. At 20, the croissants are partially thawed by aging at ambient temperature for 10-15 minutes. Although the method according to the invention allows the production of products such as Danish pastries and breads without an expansion step, expanding these products before baking is naturally within the scope of the invention. It is advantageous to apply the yolk to the croissant before baking. At 21 bake, preferably in an oven preheated to 220 ° C. The croissant 22 according to the invention has sensory characteristics equivalent to known types of raw croissants. Freezing allows the bake point, especially the retail point, to be supplied with the ready-to-bake product and to sell the raw product to the end consumer, the masses. Good product storage and low bulk allow long-distance transport, especially export. Of course, the invention is not limited to croissants, but also applies to other Danish pastries, especially chocolate bread, raisin bread, brioche, etc., and other products based on fermented dough or fermented dough. The production of foods based on fermented dough, especially bread, is also included in the scope of the present invention. In that case, conventional doughs or doughs, preferably with the addition of hydrocolloids, in particular gelatin, are kneaded. The dough is kneaded, shaped, cut, flattened, preferably rolled and baked. In particular, when frozen after flattening by rolling, bread in a baked state can be stored for a long time. In a variant, ingredients based on, for example, vegetables, meat or cheese are added to the food product according to the invention, in particular bread. The filling may be heated before adding to the bread dough and / or simultaneously with the dough. Advantageously, such foods are flash frozen and sold in bulk or in bulk. Rolling without the addition of a hydrocolloid-based modifier increases the bulk of the dough by 30% and creates a clean cavity, and adding such a modifier can double the increase in bulk. it can. The invention applies to the food industry.
【手続補正書】特許法第184条の8第1項 【提出日】1997年4月24日 【補正内容】 これらの目的は、本発明により生地成形の最後に生地を平坦化することにより 達せられ、その結果、驚くべきことに膨張段階を経ずに焼くだけで生地を膨らま せることができ、あるいは膨張生地の嵩を増すことができる。 本発明は主に、 a)グルテンを含み、粉と水をベースとする発酵生地又は発酵折込み生地を調製 する段階と、 b)生地を練る段階と、 c)生地を成形する段階を含む食品の製造方法に関し、該方法は更に、 d)後期焼上げ段階時に生地を膨張できるようにグルテンを延ばすように成形の 終わりに生地をベースとする製品を平坦化する段階を含むことを特徴とする。 本発明は更に、段階d)が生地の圧延段階であることを特徴とする方法にも関 する。 本発明は更に、段階d)において各対の2つのローラー間の間隔が前の対の2 つのローラー間の間隔よりも小さくなるように配置した複数対のローラーに生地 を通して漸進圧延することを特徴とする方法にも関する。 本発明は更に、生地に食用ヒドロコロイド又は食用ヒドロコロイド混合物を添 加することを特徴とする方法にも関する。 本発明は更に、グルテン還元作用に対応する割合でシステインを生地に添加す ることを特徴とする方法にも関する。 本発明は更に、ヒドロコロイドがゼラチンを含むことを特徴とする方法にも関 する。 本発明は更に、ヒドロコロイドがCMCを含むことを特徴とする方法にも関す る。 本発明は更に、ヒドロコロイドがペクチンを含むことを特徴とする方法にも関 する。 本発明は更に、特に圧延により平坦化した生地を冷凍する後期段階e)を更に 含むことを特徴とする方法にも関する。 請求の範囲 1.a)グルテンを含み、粉と水をベースとする発酵生地又は発酵折込み生地を 調製する段階と、 b)生地を練る段階と、 c)生地を成形する段階を含む食品の製造方法であって、 d)後の焼上げ段階時に生地が膨張できるようにグルテンを延ばすように成形の 終わりに生地をベースとする製品を平坦化する後期段階を更に含むことを特徴と する前記方法。[Procedure for amendment] Article 184-8, Paragraph 1 of the Patent Act [Submission date] April 24, 1997 [Content of amendment] These objects are achieved by flattening the dough at the end of dough forming according to the present invention. As a result, surprisingly, the dough can be expanded by baking only without going through the expansion step, or the bulk of the expanded dough can be increased. The present invention mainly relates to a food product comprising: a) preparing a fermented dough or a fermented dough based on flour and water, comprising gluten, b) kneading the dough, c) shaping the dough. With respect to the method of manufacture, the method may further comprise the step of: d) flattening the dough-based product at the end of the molding to extend the gluten so that the dough can expand during the late baking step. The invention further relates to a method, characterized in that step d) is a rolling step of the dough. The invention is further characterized in that in step d) the dough is progressively rolled through a plurality of pairs of rollers arranged such that the distance between the two rollers of each pair is smaller than the distance between the two rollers of the previous pair. Also relates to the method. The invention further relates to a method characterized in that an edible hydrocolloid or edible hydrocolloid mixture is added to the dough. The invention further relates to a method characterized in that cysteine is added to the dough in a proportion corresponding to the gluten reducing action. The invention further relates to a method wherein the hydrocolloid comprises gelatin. The invention further relates to a method wherein the hydrocolloid comprises CMC. The invention further relates to a method wherein the hydrocolloid comprises pectin. The invention furthermore relates to a method, characterized in that it further comprises a late stage e) of freezing the dough, in particular flattened by rolling. Claims 1. A method for producing a food, comprising: a) preparing a fermented dough or a fermented dough based on flour and water, containing gluten, b) kneading the dough, and c) shaping the dough, d) The method, further comprising the step of flattening the dough-based product at the end of the molding to extend the gluten so that the dough can expand during a later baking step.
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Claims (1)
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PCT/FR1996/000665 WO1996034530A2 (en) | 1995-05-02 | 1996-05-02 | Method for preparing leavened dough or leavened puff pastry and food products made therefrom |
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-
2000
- 2000-04-06 GR GR20000400859T patent/GR3033167T3/en unknown
Cited By (9)
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JP2008511325A (en) * | 2004-08-30 | 2008-04-17 | フリト−レイ ノース アメリカ インコーポレイテッド | Method for reducing acrylamide formation in heat treated foods |
JP2009521217A (en) * | 2005-12-23 | 2009-06-04 | リッチ プロダクツ コーポレイション | Method for producing frozen dough |
JP4719277B2 (en) * | 2005-12-23 | 2011-07-06 | リッチ プロダクツ コーポレイション | Method for producing frozen dough |
JP2009529881A (en) * | 2006-03-16 | 2009-08-27 | リッチ プロダクツ コーポレイション | Formulas and methods for the production of frozen sheeted dough |
JP2011036133A (en) * | 2009-08-06 | 2011-02-24 | Nisshin Oillio Group Ltd | Dried frozen dough after fermentation for layered swollen food |
WO2011087152A1 (en) * | 2010-01-18 | 2011-07-21 | 味の素株式会社 | Method for producing frozen bread dough needing no thawing or fermentation step |
JPWO2011087152A1 (en) * | 2010-01-18 | 2013-05-20 | 味の素株式会社 | Method for producing frozen bread dough without thawing and fermentation steps |
JP2012196176A (en) * | 2011-03-22 | 2012-10-18 | Nisshin Flour Milling Inc | Method of producing bread using final proofed frozen dough and method of producing the final proofed frozen dough |
JP2021083374A (en) * | 2019-11-28 | 2021-06-03 | 株式会社ニップン | Wheat flour composition for laminar bakery product containing durum vital gluten |
Also Published As
Publication number | Publication date |
---|---|
EP0828426A1 (en) | 1998-03-18 |
JP3107832B2 (en) | 2000-11-13 |
CA2220009A1 (en) | 1996-11-07 |
US6419965B1 (en) | 2002-07-16 |
CN1187758A (en) | 1998-07-15 |
AU5824096A (en) | 1996-11-21 |
WO1996034530A3 (en) | 1996-12-05 |
ATE188840T1 (en) | 2000-02-15 |
CA2220009C (en) | 2010-08-24 |
DE69606291T2 (en) | 2000-08-10 |
PT828426E (en) | 2000-06-30 |
DE69606291D1 (en) | 2000-02-24 |
BR9608323A (en) | 1999-11-30 |
AU712830B2 (en) | 1999-11-18 |
CN1081896C (en) | 2002-04-03 |
ES2144247T3 (en) | 2000-06-01 |
GR3033167T3 (en) | 2000-08-31 |
EP0828426B1 (en) | 2000-01-19 |
OA10631A (en) | 2002-09-16 |
WO1996034530A2 (en) | 1996-11-07 |
DK0828426T3 (en) | 2000-07-17 |
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